Carimañolas (Panamanian Stuffed Yuca Fritters)
In short: Torpedo-shaped fritters of mashed yuca wrapped around seasoned ground beef, deep-fried until crisp outside and soft inside. It takes about 1 h 50 min in total and makes 8 servings.
- Prep
- 1 h
- Cook
- 50 min
- Total
- 1 h 50 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 440 kcal
Carimañolas are a staple of Panamanian bakeries, roadside stands and party trays. Boiled yuca is mashed into a smooth, pliable dough, shaped around a spoonful of savory beef and fried until the shell crackles. They are eaten hot, usually with hot sauce and a cup of coffee or a cold drink. Mash the yuca while it is still hot, because cold yuca will not bind and the fritters will crack in the oil.
Instructions
- Boil the yuca in salted water for 25 to 30 minutes, until a knife slides in easily and the pieces begin to split. Drain well and remove the woody core from each piece.
- While the yuca cooks, heat 1 tablespoon oil in a skillet over medium heat. Cook the onion, pepper and garlic for 5 minutes until soft.
- Add the beef, breaking it up, and cook for 6 to 8 minutes until no pink remains and it reaches 71°C (160°F). Stir in the tomato paste, culantro, oregano, cumin, salt and olives. Cook for 2 minutes, then cool completely.
- Mash the hot yuca with a potato masher or ricer until smooth. Work in 2 tablespoons oil and 1 teaspoon salt with your hands until it forms a soft, pliable dough. Keep it covered so it stays warm.
- Oil your hands. Flatten a ball of yuca about the size of a small egg (55 g) into a 9 cm round in your palm, and place a tablespoon of beef in the middle.
- Fold the yuca over the filling and pinch the edges to seal. Roll gently between your palms into a torpedo shape with pointed ends. Set on a tray and repeat with the rest.
- Pour oil to a depth of 5 cm into a deep pot and heat to 175°C (350°F). Fry 4 or 5 carimañolas at a time for 4 to 5 minutes, turning once, until deep golden.
- Drain on a rack or paper towels and serve hot with hot sauce.
Tips
- Frozen peeled yuca works well. Boil it from frozen, drain thoroughly and let the pieces steam dry for a few minutes before mashing, so the dough is not wet.
- Fill some with firm white cheese, or use seasoned shredded chicken instead of beef. Make sure any filling is cool and fairly dry, or the fritters may burst in the oil.
Questions and answers
Can I make carimañolas ahead of time?
Shape them up to a day ahead, cover and refrigerate on a tray, then fry straight from the fridge. Cooked leftovers keep for 2 days and reheat in a 200°C (400°F) oven for 10 minutes.
Can carimañolas be frozen?
Yes. Freeze the shaped, unfried fritters on a tray, then bag them for up to 2 months. Fry from frozen at 165°C (325°F) for 6 to 7 minutes so the center heats through.
What is the difference between carimañolas and empanadas?
Carimañolas have a soft, slightly chewy shell of mashed yuca instead of pastry, so they are naturally gluten-free. Empanadas use a wheat or corn dough and can be baked or fried.
How long does it take to make Carimañolas (Panamanian Stuffed Yuca Fritters)?
About 1 h 50 min in total: 1 h of preparation and 50 min of cooking.
How many calories are in Carimañolas (Panamanian Stuffed Yuca Fritters)?
About 440 kcal per serving, with 11 g of protein, 49 g of carbohydrates and 22 g of fat. These values are estimates.
Nutrition per serving
| Calories | 440 kcal |
|---|---|
| Protein | 11 g |
| Carbohydrates | 49 g |
| Fat | 22 g |
| Fiber | 3 g |
| Sugar | 2 g |
| Sodium | 640 mg |
Estimated values, calculated from the ingredients.
